White Wine-Vinegar-Star Anise Escabeche

Name: White Wine-Vinegar-Star Anise Escabeche
Prep time: 5 min
Total time: 5 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: 2 cups + 4 tsp white wine (500 ml) White Wine; 10 Tbsp white vinegar (150 ml) White Vinegar; about 4 stars (4 g) Star Anise

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

MARINADE · MACKEREL & OTHER FIRM FISH

In the published recipe, this is the marinade for mackerel escabèche.

Pic's white wine-vinegar bath for mackerel escabèche.

On the jar

STAR ANISE

Method: shake
Yield: about 2¾ cups
Ingredients: 3
Jar batch: 0.4× recipe

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Ratio

WHITE WINE 500 mlWHITE VINEGAR 150 ml

Ingredients

White Wine2 cups + 4 tsp white wine (500 ml)
White Vinegar10 Tbsp white vinegar (150 ml)
Star Aniseabout 4 stars (4 g)

Method

Pour to the lines in order (bottom → top): WHITE WINE, WHITE VINEGAR.
Season to finish: STAR ANISE (¾ star).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

1 kitchen · 3 stars

White Wine-Vinegar-Star Anise Escabeche★★★ KITCHENOn the jar: STAR ANISE
Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
White Balsamic Vinaigrette★★★ KITCHENOn the jar: WHITE
Grenobloise Vinaigrette★★★ KITCHENOn the jar: GRENOBLOISE

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Provenance

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Originally published as Escabèche Vin Blanc–Vinaigre–Badiane.

Adapted from a Anne-Sophie Pic recipe (Anne-Sophie Pic / Résidences Décoration).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Anne-Sophie Pic / Résidences Décoration (published as “Escabèche Vin Blanc–Vinaigre–Badiane”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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